Creamy Garlic Chicken and Spinach
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Creamy Garlic Chicken and Spinach

Creamy Garlic Chicken and Spinach

with Smashed Potatoes

Tonight's dinner is truly restaurant-worthy! A quick and effortless creamy garlic spinach sauce is draped over golden seared chicken and equally delectable smashed potatoes!

Tags:
Quick
Low CO2
Allergens:
Milk
Wheat
Soy
Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

350 g

Red Potato

2 unit(s)

Garlic, cloves

56 g

Baby Spinach

1 tbsp

Chicken Stock Powder

(Contains Soy)

1.5 tsp

Dijon Mustard

(Contains Mustard)

7 g

Chives

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories590 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate37 g
Sugar4 g
Dietary Fiber4 g
Protein35 g
Cholesterol195 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Potato Masher
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Strainer

Cooking Steps

Cook and smash potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.

Cook chicken
2

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 1-2 min per side.Remove the pan from heat. Transfer chicken to an unlined baking sheet.Roast in the top of the oven until cooked through, 8-10 min.**

Prep
3

Meanwhile, roughly chop spinach.Peel, then mince or grate garlic.Thinly slice chives.

Start sauce
4

When potatoes are done, heat the same pan (from step 2) over medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add garlic and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec.Gradually whisk in 3/4 cup (1 1/4 cups) water, cream cheese and remaining stock powder. Bring to a simmer, whisking often, until cream cheese is mostly combined. (TIP: It's okay if there are bits of cream cheese. The sauce will smooth out in the next step.)

Finish sauce
5

Once simmering, add spinach to the pan with sauce. Cook, stirring often, until sauce thickens slightly, 3-4 min.Add Dijon and any juices from the baking sheet with chicken. Season with salt and pepper, to taste. Cook, whisking often, until Dijon is incorporated, 30 sec.Remove the pan from heat.

Finish and serve
6

Thinly slice chicken.Add half the chives to smashed potatoes, then stir to combine.Divide smashed potatoes between plates, then top with chicken. Spoon sauce over chicken and potatoes. Sprinkle remaining chives over top.